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Vietnamese-Style Beef & Noodle Broth Recipe

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This recipe for Vietnamese-Style Beef & Noodle Broth, by , is from The brigan Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, August 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 teaspoons canola oil
1 pound beef flank steak, very thinly sliced against the grain
4 cups chopped bok choy ( 1 small head)
4 cups reduced-sodium chicken broth
1 cup water
4 ounces wide rice noodles
2 teaspoons reduced-sodium soy sauce
1 1/2 cups mung bean sprouts
4 tablespoons chopped fresh basil, or to taste

Directions:
Directions:
Heat oil in Dutch oven or soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.

Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil. Add noodles and soy sauce; simmer until noodles are soft, about 4 minutes. Return beef to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil.

 

 

 

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